Simple Homemade Gnocchi

Light and pillowy potato gnocchi made from just a few simple ingredients.

Prep Time 15

Cook Time 20

Total Time 35

Servings 4 servings

Place the whole potatoes in a large pot and cover with cold water.
Bring to a boil over medium heat and cook for about 15 minutes, or until a fork easily pierces the potatoes.
Drain the potatoes, let them cool until easy to handle, then peel them.
Mash the peeled potatoes with a potato masher until smooth and spread the mash into a thin layer on a clean, floured surface.
Sprinkle the flour and 1/2 teaspoon salt over the potato layer and use your hands to gently combine into a dough ball; do not overwork or knead.
Divide the dough into 4 equal sections. Roll each section into a log about 1 inch in diameter.
Cut the logs into 1-inch pieces. Use a fork to press shallow grooves into each piece to form gnocchi ridges.
Bring a large pot of salted water to a boil. Add the gnocchi in batches and cook for 4–5 minutes, or until they float to the surface.
Remove the cooked gnocchi with a slotted spoon and serve immediately with your desired sauce; if using, top with whipped egg mixture, grated cheese, and herbs as noted.